Comments on: Lemon Meringue Bars

By: Rosa Valero

Rosa Valero — Sun, 07 May 2023 18:01:04 +0000

I made it last night, using pecans and some salt in the base . Luckily I doubled the recipe and I still have one in the freezer. It was a success for the people that love lemon and tartness. Texture, flavor was on point. They all wanted to take extras home and today they were asking for the recipe. I didn’t have time to make the meringue, although I was planning, but sugar on top sufficed. Total success.

By: Janet O

Janet O — Sat, 17 Apr 2021 22:16:28 +0000

This recipe is a keeper. I made these bars two days ago. I shared some with my neighbors. We all agree that these are the best lemon bars we have ever tasted. I love that there’s a good amount of lemon curd, and it’s really tart. I used chopped pecans instead of the pine nuts. My husband really loved the nuts in the flaky crust. It’s like a pecan butter cookie with lemon curd on top. I didn’t even make it with the meringue. I definitely will try it next time. Thank you, Zoe!

By: Maira

Maira — Tue, 25 Jan 2011 23:57:46 +0000

You dont use pine nuts in the actual recipe, you justuse it to make sure the dough dosen’t bubble up.

By: Rebecca

Rebecca — Sat, 06 Feb 2010 21:48:40 +0000

These look gorgeous! I’ll be posting a variation and linking to you tomorrow :). Thanks for the inspiration!

By: Sharon

Sharon — Thu, 28 May 2009 10:56:36 +0000

Zoe,can I halve the recipe in a 9” by 2.8” Springform pan to get the same results?

Would love to try these,have a few lemon crazy friends, who am sure,would drool over them.Thanks.

By: zoe

zoe — Tue, 17 Mar 2009 03:44:29 +0000

Hi Mandy,

I do mix everything together:
Add the flour, sugar, lemon juice and zest, whisk until the sugar has dissolved slightly.

In a separate bowl whisk the eggs and yolk with the salt (the salt helps to break down the eggs faster).

Add the eggs to the lemon juice mixture and blend well.

Does this make it clearer? Let me know!

Enjoy! Zoë

By: mandy

mandy — Mon, 16 Mar 2009 19:28:06 +0000

i was wondering why you put in the lemon juice later instead of just mixing it in with the rest of the filling.
by the way they look so good.

By: zoe

zoe — Tue, 06 Jan 2009 18:03:49 +0000

Hi Jeff,

You want to make the meringue and pie it on rather quickly or it looses its shine and loft.

If you want to make the lemon bars ahead, you can even freeze them and then add the meringue before you serve it. Once they have the meringue on them you should serve them within a few hours. It is hard to wrap them so they will start to pick up the flavors in your refrigerator.

The recipe is a single batch and makes about 24 small triangles.

Happy baking! Zoë

By: Jeff

Jeff — Tue, 06 Jan 2009 16:19:01 +0000

Hi Zoe!
How many bars did you get from your double batch? How long can the meringue sit or be stored? And is the recipe that you provided for a double batch or single batch?

By: zoe

zoe — Sun, 20 Apr 2008 04:39:43 +0000

Hi Yalin,

It sounds like they were over baked. What you describe is most likely caused by the eggs getting over baked and tightening up too much. Another thing to check is that your oven isn’t running too hot, which could be a cause of over baking?

Let me know if this helps!

Thanks, Zoë